Appetizer for 14
Sun-Dried Tomato Cauliflower Arancini
Cauliflower rice forms savory balls with tomatoes, basil, garlic, and vegan Parmesan before baking with a crisp coating.
$0.33per serving $
100 minstart to table
14servings
Ingredients
- 3 cups cauliflower rice
- 4 cloves garlic
- 2 tbsp olive oil
- 1 tbsp flaxseed meal
- 2 1/2 tbsp water
- 1/2 cup sun-dried tomatoes
- 3 tbsp fresh basil (optional)
- 2 tsp dried oregano
- 1/2 cup vegan parmesan cheese
- 1/2 cup panko bread crumbs
- 1/4 tsp each sea salt and black pepper (optional)
- 3 tbsp panko bread crumbs
- 1 tbsp vegan parmesan cheese
- 1 cup favorite marinara sauce
Steps
- Stir the flaxseed meal with water and let it stand for 5 minutes.
- Cook the cauliflower rice, garlic, and olive oil in a large skillet for 10 minutes, then cool it for 25 minutes.
- Mix the cooled cauliflower with the flax mixture, tomatoes, basil, oregano, vegan Parmesan, one-half cup panko, salt, and pepper.
- Chill the mixture for 30 minutes, then shape it into small balls.
- Heat the oven to 425 F and place the balls on an oiled baking sheet.
- Mix the remaining panko with vegan Parmesan and coat the balls.
- Bake for 20 minutes, then warm the marinara sauce for 5 minutes.
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